Garlic Butter Shrimp Toast Cups
shared by Nibblore Kitchen
Crisp, golden toast cups hold juicy garlic-butter shrimp beneath a bubbling cap of mozzarella. Briefly cooking the shrimp before filling keeps them tender, while a hot oven quickly browns the bread without drying it out. Serve these savory bites straight from the muffin pan for an easy party appetizer. • Pat the shrimp thoroughly dry so they sauté rather than release excess liquid into the toast cups. • Use soft, square sandwich bread; dense artisan bread is harder to flatten and shape without tearing. • Do not fully cook the shrimp in the skillet because they finish cooking in the oven. • Set the muffin pan on a rimmed baking sheet if the bread corners extend well above the wells. • Use Monterey Jack or mild provolone in place of mozzarella. • Replace the smoked paprika and red pepper flakes with 1 teaspoon salt-free Cajun seasoning for a spicier variation. • Use thawed frozen raw shrimp if fresh shrimp are unavailable; drain and pat them very dry before cooking. These cups are best served immediately. Refrigerate leftovers in an airtight container for up to 2 days. Reheat on a baking sheet at 375°F (190°C) for 7 to 9 minutes, until hot and crisp; avoid microwaving, which softens the toast. Freezing is not recommended.
- Total time
- 38 min
- Servings
- 12
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 12 slicewhite sandwich bread, crusts removed
- 5 tbspunsalted butter, melted and divided
- 340 graw medium shrimp, peeled, deveined, and patted dry
- 4 clovegarlic, finely minced
- 1 tbsplemon juice
- ½ tspsmoked paprika
- ½ tspkosher salt
- ¼ tspblack pepper
- 1 cuplow-moisture mozzarella cheese, shredded
- 2 tbspParmesan cheese, finely grated
- 2 tbspfresh parsley, finely chopped and divided
- ⅛ tspred pepper flakes
Instructions
- 1Heat the oven to 400°F (200°C). Lightly brush the wells of a standard 12-cup muffin pan with 1 tablespoon of the melted butter.
- 2Flatten each bread slice firmly with a rolling pin until about 1/8 inch (3 mm) thick. Brush both sides lightly with 2 tablespoons melted butter, then press one slice into each muffin well, pleating the corners as needed to form an open cup.
- 3Bake the bread cups for 6 minutes, until they hold their shape and the upper edges are just beginning to turn golden. Leave them in the pan and keep the oven at 400°F (200°C).
- 4Cut the shrimp into 1/2-inch (1.25 cm) pieces. Heat the remaining 2 tablespoons melted butter in a large skillet over medium-high heat. Add the shrimp, garlic, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 1 to 2 minutes, stirring frequently, until the shrimp are opaque around the edges but still slightly translucent in the centers.
- 5Remove the skillet from the heat. Stir in the lemon juice and 1 tablespoon parsley. Divide the shrimp and any garlic butter from the skillet evenly among the toast cups.
- 6Mix the mozzarella and Parmesan, then divide the cheese over the shrimp. Bake for 7 to 9 minutes, until the shrimp are fully opaque, the cheese is bubbling, and the toast edges are deep golden brown. If needed, broil 6 inches (15 cm) from the heat for 30 to 60 seconds for extra browning, watching continuously.
- 7Let the cups rest in the pan for 2 minutes. Run a thin knife around any stuck edges, lift out the cups, and finish with the remaining parsley. Serve hot.